Green Bean Casserole

I previously said that it wouldn’t be Thanksgiving at my house without classicpumpkin pie. Well, I guess I’d also add Green Bean Casserole to that list. To be fair, is it the best vegetable side dish I’ve ever had? No, not really. But it’s loaded with tradition and nostalgia – and on Thanksgiving, that counts for a whole lot.

In recent years, I’ve toyed with the idea of making a fresher version of this old standby – use fresh green beans instead of frozen, make my own creamy mushroom base, fry some shallots. I have no doubts that such a dish would be delicious – possibly even preferred. But that familiar salty bite of the store-bought French’s onions wouldn’t be present, sprinkled throughout each forkful. Also missing would be the Campbell’s cream of mushroom soup flavor that has come to signify “a yummy casserole” to me since a really young age. No, I’ve got 364 other days of the year to get fancy with my food. On Thanksgiving, it’s all about comfort and tradition.

My family would mutiny if I didn’t make green bean casserole for Thanksgiving. Have you ever tried the original (Campbell’s came up with the recipe in 1955, Durkee’s made their variation when they saw Campbell’s used the onions in the recipe and put it on their cans to increase sales, Durkees became French’s) and add the soy sauce – it really perks up the flavor.

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It's the recipe collection I didn't realize I had - the recipes printed right on the food packages in my kitchen. It's time for me to finally give them a try, and hopefully I'll find some hidden gems along the way.Learn more about me and this blog.